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[Egg]# Egg Kuruma #

##################
Ingerdiants:
Eggs – 6
Onions – 2
medium
Milk – 1/4 cup
Cashewnuts – 2
tbsps.
Green Chillies – 5
Coconut
(scraped) – 1
tbsp.
Coriander
Powder – 1 tbsp.
Cloves – 3
Cinnamon – 1
inch
Green
Cardamoms – 2
Ginger – 1 inch
Ghee – 3 tbsps.
Turmeric Powder
– a pinch
Salt – to taste
Coriander Leaves
– 1 tbsp
Method:
1. Peel and chop
the onions. Peel
and chop the
ginger. Chop the
cashew nuts.
Wash and chop
the green chillies.
Clean, wash and
chop the
coriander leaves.
2. Grind together
the green chillies,
scraped coconut,
coriander
powder,
cardamoms,
cinnamon, cloves,
ginger and
turmeric powder.
3. Break the
eggs, separate
the whites from
the yolks into a
bowl and beat
the egg whites
till stiff. Add the
egg yolks and
milk to the egg
white mixture
and salt to taste.
4. Beat the
mixture again for
ten minutes and
place the egg
mixture bowl into
a large vessel
containing a little
water and boil till
the egg is set.
5. Turn out the
egg and cut into
cubes.
6. Heat ghee in a
sauce pan and
fry the chopped
cashew nuts till
golden brown.
Drain and keep
aside.
7. In the same
ghee add sliced
onions and fry till
the onions turn
light brown. Add
the ground
masala and fry
till the ghee
floats to the top.
8. Add half a cup
of water and
bring to a boil.
Then add the
egg cubes and
cook gently till
the kurma
thickens.
9. Garnish with
chopped
coriander leaves
and serve hot
with rice or
parathas.
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